Butter Chicken
Serves 4
Ingredients
Method
500 g. Chicken Breast (boneless, Cut Into Chunks)
200 g. Greek Yogurt
30 ml. Lemon Juice
15 g. Ginger (grated)
15 g. Garlic (minced)
5 g. Garam Masala
1 g. Red Chili Powder
50 g. Unsalted Butter
2 Medium Onions (finely Chopped)
100 ml. Heavy Cream
400 g. Canned Tomatoes
½ tsp. Salt To Taste
2 tbsp. Fresh Coriander For Garnish
Marinate the chicken in yogurt, lemon juice, ginger, garlic, garam masala, and chili powder. Set aside for at least 1 hour.
Melt the butter in a large pan over medium heat. Add the onions and cook until golden.
Add the marinated chicken and cook until no longer pink.
Add the tomatoes, cover and simmer for 20 minutes.
Stir in the cream, season with salt and simmer for a further 10 minutes.
Garnish with fresh coriander before serving.